Executive Sous Chef

Reporting to the Executive Chef, the  Executive Sous Chef  is the culinary lead for the daily operation - the person who sets the tone in the kitchen, drives food quality, and ensures every guest leaves impressed. You’ll take ownership of menu direction, kitchen standards, team development, and the overall food experience. This role blends hands on cooking with strong leadership, financial awareness, and a commitment to safety and consistency.
Culinary experiences and well-maintained environments are fundamental to student success.
From brain-powering ingredients to comforting flavor combinations, nutritious food doesn’t have to be boring. Aramark chefs and dietitians are constantly reviewing the latest insights and food trends to find the next culinary innovation and help students discover their love of food.
We partner with you to enhance the student experience, support parents, and collaborate with administration, all while delivering on the expectations of parents and the community.

Job Responsibilities   What You’ll Lead     Set the culinary standard every day by delivering exceptional food and a memorable guest experience.
Execute company culinary programs with precision, ensuring consistency in food quality, service, and safety.
Support the catering program through thoughtful menu design, strong execution, and reliable service.
Oversee all kitchen operations, including production, plating, quality control, food costing, labour management, scheduling, and training.
Build and mentor a strong kitchen brigade, developing cooks at every level and recognizing emerging talent.
Champion food safety and sanitation, ensuring the kitchen meets or exceeds all regulatory and company standards.
Support food and labour costs to hit budget targets without compromising quality.
Support accurate financial reporting and maintain all required records for Aramark and regulatory bodies.
Support marketing, HR, and company initiatives that impact the culinary operation.
Model and enforce Aramark’s Health & Safety programs, ensuring a safe kitchen for your team.
Qualifications   What You Bring     Red Seal Certification or equivalent culinary training.
At least 3 years of kitchen leadership experience, ideally as a Sous Chef.

Experience with Banquet/Catering culinary operations a strong asset
Schedule primarily is Monday-Friday daytimes, but flexibility to work evenings, weekends, and holidays as needed.
Calm under pressure, with strong problem solving and conflict resolution skills.
Comfort with basic computer systems (inventory, ordering, scheduling, reporting).
Strong communication and interpersonal skills, with the ability to coach, motivate, and lead by example.
Excellent organization and time management, with a commitment to consistency and follow through.
Education   About Aramark   

What We Offer You     Time to Recharge:
Three weeks of paid vacation for all new salaried hires, plus 3 personal/flex days dedicated to your mental health and well-being.
Comprehensive Health Benefits (No Waiting Period!):
From day one, enjoy coverage for dental, prescriptions, vision, massage therapy, and more because your health matters.
Future Security: A Self-Directed Pension Plan where every dollar you contribute is matched by Aramark helping you grow your retirement savings faster.
Well-Being Support:
Access Aramark’s Employee Assistance Program for confidential resources and support for you and your family whenever you need it.
Inclusive Community:
Be part of our Employee Resource Groups (ERGs), where we celebrate diversity, build connections, and support one another.
Continuous Learning:
Benefit from Educational Assistance to support your growth, plus scholarships for your children entering post-secondary studies.
Career Growth:
Clea…